- 3/4 cup flour
- 1/4 tsp baking powder
- 1/4 tsp salt (slightly less)
- 1/4 tsp (heaping)
- 1/4 tsp finely ground cinnamon
- 1/4 cup Splenda (white sugar or brown sugar)
- 1/2 tsp pure vanilla extract
- 1/2 tsp. honey
- 1 and 1/2 tablespoons milk of choice
- 1/4 cup coconut oil (or buttery spread)
- raw sugar (to sprinkle cookies with)
Combine dry ingredients and mix well. In a separate bowl stir in coconut oil, honey, vanilla and milk. Pour dry into wet and mix again. Form balls or roll out (not too thin), then use a cookie cutter to make shapes. If you want soft cookies, you’ll need to get the dough very cold. (So roll the balls first, then fridge until cold.)
Cook in a 325F preheated oven for 9 minutes. They will look very underdone when you take them out, but that’s ok!! Allow them to cool for 5 minutes before touching, then move to a cooling rack. This will allow the cookies to stay soft for a few days. These cookies will keep fresh for at least 4 days, in a lidded plastic container. (if they last that long!)
Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. Look for us on Pinterest, Youtube, Instagram, Google+ and Twitter. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.
Recipe post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Recipe and photo credits to Tisha Johnson Matthews. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.